(Continued from Part 1. This concludes the article.) Some winemakers recommend dissolving the yeast in water first (called “proofing”). I’ve done it both ways‚ and adding the yeast directly seems to work best for me. There are many different kinds of yeast for winemaking. (If you want to keep a bunch of oenophiles busy for days‚ ask them what the best yeast is‚ and then scurry away while they argue over it.) I use one of four kinds that I keep on hand‚ depending on what kind of wine I’m making. Yeasts vary in how well they tolerate alcohol. If … The post Making Wine At Home – Part 2‚ by H.F.K. appeared first on SurvivalBlog.com.